Preheat Oven: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients: In a large mixing bowl, combine the Chex cereal, pretzels, pecans, and almonds.
Make the Praline Coating:
In a medium saucepan over medium heat, combine the brown sugar, butter, and corn syrup.
Stir until the mixture comes to a boil. Once boiling, let it cook for 2-3 minutes without stirring.
Remove from heat and stir in the vanilla extract, baking soda, and cinnamon (if using). The mixture will foam up slightly.
Coat the Mix: Immediately pour the praline mixture over the dry ingredients. Gently stir to coat everything evenly.
Bake: Spread the coated mixture onto the prepared baking sheet in an even layer. Bake for 1 hour, stirring every 15 minutes to ensure even baking.
Cool and Serve: Remove from the oven and let the snack mix cool completely on the baking sheet. As it cools, it will harden into a delicious praline-coated crunch. Once cooled, break it into pieces and serve or store in an airtight container.
